Trout-burger

A recipe from the Maso Franch restaurant in Giovo, the province of Trento, served in a classic bun with roasted shallots and a yogurt and ginger sauce. To be paired with Riserva 1673 Trentodoc Cesarini Sforza. 

Ingredients for 4 people: 

For the buns:  500gr white flour, 25gr sugar, 300gr milk, 60gr room-temperature butter, 15gr brewer’s yeast, 1 egg and salt (around 10gr).

For the burgers:  400gr steelhead trout fillets, 1 lemon, choppy chives, 2 shallots, salt and pepper.

For the sauce:  120gr plain yogurt, 1 tablespoon ground ginger and 1 tablespoon mustard seed.

Directions: 

For the buns: Mix all the ingredients together except the salt that will be added at the end. Let the dough rise under a damp cloth for 15 minutes. Make 40g balls and space them apart on a cookie sheet and let them continue to rise until they have doubled in size and then bake for 10 minutes at 180°C.

For the burgers: remove any bones and skin from the trout fillets, chop them up roughly and season with salt, pepper, chives and lemon peel. Make the burgers and fry them in a pan with a tickle of extra-virgin olive oil.

Bake the shallots for 15-20 minutes at 190°C until they are soft.

For the sauce: Mix all the ingredients together and then lightly salt to taste.

Wine to pair: 

Riserva 1673 Trendodoc Cesarini Sforza

Light straw yellow color. Elegant, thick and continuous bubbles. Complex aromas of yeasts, then grapefruits, lychees, hints of hazelnuts and flint. Tense flavor, lively, creamy, savory, fresh, agile and great length.

Production area: the best vineyards in the Upper Cembra Valley. Soil composition: sandy, loose and porphyritic. Exposure and altitude: South, South-West; 550-670 metres above sea level.

Grape variety: 100% Chardonnay, simple Trentino pergola training system with a planting density of 5.000 vines/hectare. Wide temperature variations from day to night combine with ideal sunshine levels to produce the characteristic and highly prized fruity aromas.

Wine making: manual harvesting in early September, soft pressing of whole grapes in a special Marmonier press, static decantation of the must, fermentation at a controlled temperature in stainless steel tanks, ageing on the lees for about 6 months, re-fermentation in the bottle, at least 60 months on the yeast.

Tipology: Extra Brut.

THIS RECIPE IS OFFERED BY CESARINI SFORZA

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